Pumpkin Gnocchi with Brown Butter Sage Sauce

Introduction

Pumpkin Gnocchi with Brown Butter Sage Sauce is a cozy, autumn-inspired twist on a beloved Italian classic. The pillowy gnocchi are made with pumpkin purée and flour, giving them a slightly sweet, earthy flavor and beautiful golden color. Tossed in a nutty brown butter sauce infused with crispy sage leaves, the dish is a perfect blend of simplicity and elegance.

This recipe is a wonderful way to celebrate fall flavors and makes a comforting dinner that feels both rustic and gourmet. It’s an excellent choice for family meals, special gatherings, or a seasonal centerpiece.

Why I Love This Recipe

I love this recipe because it brings together everything I adore about autumn cooking: warmth, comfort, and rich seasonal ingredients. The gnocchi are soft and light, with pumpkin giving them a unique flavor that pairs perfectly with the nutty richness of brown butter and the aromatic freshness of sage.

What makes me love it even more is how impressive it looks and tastes while being surprisingly simple to make. It’s the kind of dish that makes you feel like you’re dining in a cozy Italian trattoria, but in the comfort of your own kitchen.

Why It’s a Must-Try Dish

• Seasonal and festive – pumpkin adds a fall twist to a classic.
• Homemade comfort – soft, pillowy gnocchi made from scratch.
• Elegant yet easy – the sauce is just butter, sage, and magic.
• Versatile – can be a main dish or a side for roasted meats.
• Restaurant-quality at home – it tastes gourmet but is approachable.

Recipe Info

• Preparation Time: 30 minutes
• Cooking Time: 20 minutes
• Total Time: 50 minutes
• Servings: 4
• Calories (per serving): ~420 kcal
• Cuisine: Italian-inspired
• Course: Main Dish / Side Dish

Ingredients

For the Pumpkin Gnocchi:

• 1 cup pumpkin purée (not pumpkin pie filling)
• 1 large egg, lightly beaten
• 1 cup all-purpose flour (plus more for dusting)
• ½ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp nutmeg (optional, for warmth)

For the Brown Butter Sage Sauce:

• 6 tbsp unsalted butter
• 8–10 fresh sage leaves
• Salt and black pepper, to taste
• Extra grated Parmesan, for garnish

Quick Directions

1. Mix pumpkin purée, egg, Parmesan, flour, and seasonings into a soft dough.
2. Roll dough into ropes, cut into gnocchi, and shape with a fork.
3. Boil gnocchi until they float (2–3 minutes).
4. In a skillet, brown butter with sage leaves until nutty and fragrant.
5. Toss gnocchi in the sauce and serve with Parmesan.

Step-by-Step Recipe Preparation

Step 1: Make the Dough

1. In a large bowl, combine pumpkin purée, egg, Parmesan, salt, and nutmeg.
2. Gradually add flour, stirring until a soft dough forms.
3. Transfer to a floured surface and knead gently, adding more flour as needed, until dough is smooth but slightly sticky.

Step 2: Shape the Gnocchi

1. Divide dough into 4 pieces. Roll each into a rope about ¾-inch thick.
2. Cut into 1-inch pieces.
3. (Optional) Roll each piece gently over the back of a fork to create ridges.

Step 3: Cook the Gnocchi

1. Bring a large pot of salted water to a boil.
2. Drop gnocchi in batches; cook until they float to the surface (2–3 minutes).
3. Remove with a slotted spoon and set aside.

Step 4: Make the Sauce

1. In a large skillet, melt butter over medium heat.
2. Add sage leaves and cook until butter turns golden brown and sage is crispy.
3. Season with salt and pepper.

Step 5: Combine and Serve

1. Add gnocchi to the skillet and toss gently in the sauce.
2. Serve immediately with extra Parmesan.

How to Serve

• Serve warm in shallow bowls, topped with crispy sage leaves and Parmesan.
• Pair with a green salad or roasted vegetables for a balanced meal.
• Works beautifully as a side for roasted chicken, pork tenderloin, or beef short ribs.

Additional Tips

• Don’t overwork the dough—this keeps gnocchi light.
• The dough should be soft but manageable; add flour gradually to avoid dense gnocchi.
• Use fresh sage for the best flavor and crispiness.
• Serve immediately for the best texture.

Variations

• Cheesy gnocchi: Add ricotta for extra creaminess.
• Spiced version: Add cinnamon or cloves for a warmer flavor.
• Nutty twist: Sprinkle toasted walnuts or pecans over the dish.
• Vegan version: Use flaxseed egg and vegan butter/cheese.

Freezing & Storage

• Storage: Keep leftovers in the fridge for up to 2 days.
• Freezing: Freeze uncooked gnocchi on a tray, then transfer to a bag. Cook from frozen (add 1–2 minutes to cooking time).
• Reheating: Sauté cooked gnocchi in a skillet with a little butter until warmed through.

Special Equipment Needed

• Large pot for boiling gnocchi
• Skillet for sauce
• Slotted spoon
• Fork or gnocchi board (optional, for shaping)

Conclusion

Pumpkin Gnocchi with Brown Butter Sage Sauce is a cozy, comforting dish that celebrates the flavors of fall while delivering restaurant-quality taste at home. With its pillowy gnocchi, nutty butter sauce, and fragrant sage, it’s a recipe that’s both rustic and elegant. Whether you’re making it for a weeknight dinner or a special gathering, it’s a must-try dish that’s sure to impress.